Beetroot soup with crème fraîche and goat’s cheese

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
Recipes For Life: Inspired Cooking Beyond Cancer

By Peter Marshall

Published 2013

  • About

Ingredients

  • 500 g beetroot (4 large ones)
  • tbsp olive oil
  • 1 large

Method

  1. Peel and finely chop the beetroot.
  2. Heat the olive oil in a medium-large saucepan. Add the shallot and garlic and cook, stirring frequently over a medium heat for 5-6 minutes until the shallot is soft. Tip in the beetroot. Stir well and cook over a high heat for another 5 minutes. Deglaze the pan with a splash of balsamic vinegar and let it boil dry.
  3. Pour